if you're not allergic to cashews, you can easily make cashew butter in a food processor with just a bit of oil added.But, under the assumption you are, can you tell us what type of recipes you need to change so we can figure out some substitutions for you?

It would all depend on what you are making also. I know certain times people use peanut butter in place of tahini. Depending on the recipe you could probably do the opposite and use tahini in place of peanut butter.

I really like it and used to eat it on toast all of the time. I don't buy it too often anymore because I can eat regular pb and the soy stuff costs a little more. If you do end up trying it, see if your local Kroger carries it. I found that at natural and low carb stores, you'll pay a lot more for it.

You got to try this product, it's called Pea Butter. It has the smell, texture and taste of peanut butter. My wife is allergic to all nut products but we found this awhile back and she's hooked on it. We live it Canada and get it at the grocery store right next to the real peanut butter.

Just a little note if you have kids. Most of the kids I know who have tried LOATHE it. I was hoping my kids would like this as they go to a nut free school, but no dice. It was described as disgusting. I then pawned it off on a friend who has 5 kids (who eat ANYTHING) and they wouldn't touch it either. LOL, just so you know.

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